Boiled Fish
1.
Wash the bean sprouts and drain the water for later use
2.
The ingredients in the picture, a piece of Fushou fish 750g, deep-fried chili pepper, Pixian bean paste, ginger, onion, garlic, dried chili, green pepper
3.
After the fish is cleaned, wipe off the water with a paper towel, and handle the fish with a knife to separate the head, bone and meat.
4.
The fish is sliced into thin slices from the tail to the head. The head and bones can be used as another dish (boiled cabbage with fish head and fish bones)
5.
Put the cut fish fillets into a basin and rinse them three times until they are clean. After kneading the water, add salt, pepper, chicken powder and stir well until the fish fillets become soft and sticky; then add a spoonful of cooking wine and stir evenly; then add an egg white to stir evenly; finally add a teaspoon of cornstarch and stir evenly. Let stand and marinate for 15-20 minutes
6.
Prepare other materials, wash the dried chili in water and cut into sections, rinse the pepper in the water, slice or section garlic, ginger, and garlic
7.
Take a small clean bowl, add about 5 grams of broth seasoning and half a bowl of boiling water to melt. If you can’t buy the broth, you can only use this instead, if you don’t have it, you can omit this
8.
Put the bean sprouts in the hot oil in the pot, add a little salt and chicken powder to improve the taste, and stir-fry until raw.
9.
Put the fried bean sprouts into a large bowl
10.
Leave a small amount of oil in the pot, first add a spoonful of Pixian bean paste, deep-fried chili pepper, and fry the red oil, then add garlic, ginger and garlic and stir fry to create a fragrance. Fried chili can be replaced with other spicy ingredients
11.
After frying the aroma, add appropriate amount of water and the stock water prepared in advance, add a little salt, chicken powder, light soy sauce, dark soy sauce, and chili oil to bring the soup to a boil
12.
After boiling, cover and continue to cook for a few minutes, and finally remove the ingredients in the pot. After the material is removed in this step, the finished product will not contain slag, and the taste will not be affected if it is not removed.
13.
Keep the soup in the pot in a boiled state, pour the pre-marinated fish fillets into the pot and scatter them, and cook for about 15 seconds to remove
14.
Remove the fish fillets from the pot and put them in a large bowl, and pour some soup
15.
Add proper amount of oil to the pot, add dried chili and Chinese pepper and fry on low heat to create a fragrance
16.
Scoop out the dried chilies and peppercorns from the pot and spread them in the middle of a large bowl
17.
Continue to heat the oil of the dried chilies in the pot until it smokes, and evenly pour it on the fish fillets, sprinkle with an appropriate amount of chopped green onion
18.
Close-up close-up, use chopsticks in the middle of the fillet will not break. Well-marinated fish fillets must have this effect when cooked
Tips:
1. The thickness of the sliced fish should be just right, about 0.2-0.3cm thickness, too thin or too thick will affect the taste
2. The ingredients for marinating fish fillets cannot be added all at once, and should be added in steps according to the order of step 5
3. In this step of boiling the soup, you can add the spicy hot pot base if you like it. If there is broth, add proper amount of broth to boil the taste better.
4. Pour the fish fillets into the boiled soup, cook for 15 seconds and then remove them. Finally, the temperature of the hot oil can make the fish fillets fully cooked
5. Professional practice: You can spread a layer of chili noodles on a large bowl before pouring hot oil, but I don’t like to use only a small amount of chili to enhance the flavor and embellish
6. Rinse dried chili and Chinese pepper with clear water before frying in the pan, so that the pan will not burn easily and will give off the flavor. I use green pepper medium numb, if you use red pepper, it will be very numb
